Cut the butternut squash in half lengthwise. Use a spoon to scoop out the seeds and pulp.
Place the squash halves on a baking sheet. You can line it with parchment paper to make cleaning easier later. Turn the halves so they're facing up. Drizzle some olive oil, salt, pepper, and red pepper flakes on each half.
Put the baking sheet on the center rack in the oven. Bake for about 30 minutes.
After 30 minutes, take the baking sheet out. Add the chopped onion and garlic cloves. Put it back in the oven and bake for another 15-20 minutes. You'll know it's done when it’s tender and the top is a little caramelized.
Take it out of the oven and let it cool for a bit. Then, use a spoon to scoop out the squash flesh.
Put a large pot or Dutch oven on medium-high heat. Add some olive oil and toss in all those yummy roasted veggies.
Pour in the vegetable broth. Add ground cumin and more red pepper flakes. Mix it all up.
Bring the mixture to a boil. Then turn the heat down low and let it cook for 10 to 15 minutes.
Use an immersion blender to make the soup all smooth and silky.
Serve that delicious Spicy Butternut Squash Soup and enjoy!
Notes
Storing Ideas:Fridge: Put the spicy butternut squash soup in an airtight container. It stays good for 4-5 days. Freezer: Use freezer-safe stuff to keep the soup good for up to 3 months.Thaw: You can thaw it in the fridge overnight or use a microwave if you're in a rush.Reheat: Warm the soup in a pan and stir until it gets hot.